Our season begins in early January when the trees are tapped. We have since moved from buckets to a pipeline going from tree to tree allowing all the sap to flow into a holding tank. Every inch of these lines needs to be checked for leaks, broken connectors, and sagging. It's a long process to make that nearly-water substance into our golden sweet syrup... But it's well worth the wait. Then we wait for mother nature to take her course. Very cold nights and warm days are what keep the sap flowing. When the sap is running, we gather and process it daily. We can boil about 500 gallons of concentrated sap producing 50 gallons of syrup an hour. Keeping with the tradition of boiling with a wood fire, we use 20 cords of hand-cut and split wood per season. Long days and nights are spent at the sugarhouse surrounded by family and friends who are always lending a helping hand. Even when our sugaring season has ended, we continue to make our variety of maple products in our industrial kitchen, from sugar to maple vinegar. We create a spread of maple goodness that is sure to be needed in anyone kitchen.
